Peach Pie

Zutaten

• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 4-1/2 cups sliced peeled peaches
• Dough for double-crust pie
• 3 tablespoons cornstarch
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 teaspoons lemon juice
• 1 tablespoon butter
• Vanilla ice cream, optional

Zubereitung

1. 1

   Prepare the peaches: In a large bowl, whisk together the sugar and brown sugar. Add the peaches, and toss gently in the sugar. Cover the bowl, and let stand for one hour.

2. 2

   Roll out the bottom pie crust: On a lightly floured surface, roll one dough sheet out to an 1/8-inch-thick circle. Transfer it to a 9-inch pie plate or a cast-iron skillet. Trim the dough so it’s even with the rim. Refrigerate the dough while preparing the filling. Editor’s Tip: Brush off any excess flour with a pastry brush.

3. 3

   Make the sauce: Preheat the oven to 400°F. Drain the peaches, and reserve the juice. In a small saucepan, whisk together the cornstarch, nutmeg, cinnamon and salt. Gradually stir in the reserved juice. Bring everything to a boil. Cook and stir the mixture until thickened, about two minutes. Remove the saucepan from heat, and stir in the lemon juice and butter.

4. 4

   Add the peaches to the sauce: Gently fold in the peaches. Pour the filling into the crust.

5. 5

   Create the lattice: Roll out the remaining dough to an 1/8-inch-thick circle. Cut into 1-1/2-inch-wide strips. Arrange over the filling in a lattice pattern. Trim and seal the strips to the edge of the bottom crust. Flute the edge. Editor’s Tip: If you’re unfamiliar with this technique, learn how to make a lattice pie in just a few simple steps.

6. 6

   Bake the pie: Cover the edge loosely with a pie crust shield. Bake the pie for 40 minutes, then remove the foil. Bake until the crust is golden brown and the filling is bubbly, 10 to 20 minutes longer. Cool the pie to room temperature on a wire rack. If desired, serve with vanilla ice cream. Editor’s Tip: Place a baking sheet underneath the pie to catch juices that may bubble over in the oven. It’s easier to clean a baking sheet than the bottom of an oven!